Wrap the salmon in foil and freeze for 20-30 minutes or until partly frozen. Remove the salmon from the freezer and unwrap. Using a sharp knife, carefully cut the salmon into thin slices making sure you cut along the grain. Cover four serving plates with the slices in a thin layer.

Whisk together the olive oil and lime juice in a small bowl and season with a pinch of sea salt. Drizzle this dressing over the salmon just prior to serving. Scatter orange pieces/juice and finely chopped fennel over the top of the salmon.

Season with black pepper and serve immediately with the wood oven bread.